Sweet corn soup is one of our favorite soups to order at an Indian restaurant. Thick and creamy with a healthy dose of vegetables it is a great way to start a meal. It is an Indian Chinese soup recipe which can be easily made at home using fresh or canned corn and few other ingredients.
I decided to make this at home for an Indo Chinese style potluck dinner. I received guidance from her about the procedure and she suggested using cream style canned corn. Cream style corn has a good amount of crushed corn and it helped in bringing in the right taste and the desired creamy consistency.
Just a quick note, since I had put in some soy sauce and ketchup the color has turned pale yellow otherwise it was white to begin with.
Adapted from: Show Me the Curry
- 1 can cream style corn
- 1 can vegetable broth
- 1 tsp ginger (grated)
- 1 tsp garlic (minced)
- ¼ cup carrot (finely chopped)
- ¼ cup celery (finely chopped)
- 2 Tbsp onions (chopped)
- 1 Tbsp oil
- Salt to taste
- Black pepper powder (taste)
- 2 tsp corn starch (mixed with ¼ cup water)
- 2 green onions (chopped diagonally including the whites)
- Heat oil in a medium saucepan (preferable non-stick) and then add the ginger and garlic and cook until it turns light brown.
- Add the chopped onion and cook until it turns translucent.
- Add the celery and carrots, little salt and sauté for 2 minutes until the carrot cooks a bit.
- Now open the cream style corn can and add this to the mixture. Mix and add salt and pepper.
- Note: Clean the can with little water and scrape any corn paste add the contents to this mixture.
- Add the vegetable stock, mix well and bring it to a boil.
- Meanwhile in a small cup make a paste of corn starch and water with no lumps.
- Add this to the soup and cook again.
- Garnish with spring onions (green part) and serve hot.
Semiya is Indian vermicelli and is usually available in the Indian grocery stores. Different things likes upma, kheer, pulao, dosa can be made using these rice noodles. This is a favorite and in our house this upma has transformed from a breakfast/tiffin/evening snack dish to a main course lunch/dinner dish owing to lack of time.
The good thing is that this is a one dish meal and that means less work with cleaning and dish washing. This is also a crowd pleaser and can be put together in no time (if you have the semiya/shevai on hand). This is also a good one to make when you are looking for quick ideas when unexpected guests arrive.
I do not add vegetables to this (except onions) however you can add the vegetables to make it nutritious. This is a kid’s favorite dish as it looks more like noodles. You can reduce the amount of green chillies and sprinkle little bit of sugar before offering it to them.
- There are two varieties of Vermicelli available the rice vermicelli and the roasted vermicelli.
- Using the roasted vermicelli makes the upma process easier as it prevents the extra step of roasting. This is also non-sticky and avoids forming clumps.
- But taste wise I prefer the rice vermicelli any day.
- 2 cups vermicelli/ rice semiya/ shavige
- 1 largeonion (finely chopped)
- 2-3 green chillies ( finely chopped )
- 8-10 curry leaves
- 1 tsp mustard seeds
- 1 tsp urad daal
- 1/2 tsp cumin seeds
- Juice of a lemon
- handful of chopped cilantro (for garnish)
- ¼ cup shredded coconut (optional)
- 1 Tbsp Oil
- Salt to taste
- First boil about 6 cups of water and then add the vermicelli into it. Add some salt and 1 tsp of oil. Boil for 5 minutes or as per package suggestion until it is cooked.
- Transfer this to a colander and drain the hot water. Add about a tsp of oil and toss it gently so that the oil sticks all around. This prevents the vermicelli from sticking to each other.
- Heat 1 Tbsp of oil in pan over medium heat. Add mustard seeds, curry leaves, cumin seeds, urad dal and mix until the urad daal turns light brown in color.
- Add the chopped onion and green chillies. After the onion is cooked add salt and stir.
- Add the cooked vermicelli to this, stir continuously breaking any lumps (on medium heat) and the cooked onions incorporates into the vermicelli.
After 5 minutes stir again and now partially cover the pan. Lastly garnish with lemon juice, chopped cilantro. Keep the lid covered for another 5-10 minutes. Stir again and serve hot.
Benne means butter in Kannada and Murukku mean crunchy savory snack. Murukku is also known as chakali is a traditional treat made during festivals of Diwali and Krishna Janmashtami. There are so many variations of this chakli, but this is a tried and a tested one, the one I can rely one. I learnt this recipe from my mom who has been making these for years now.
‘Benne Murukku’ is so crispy that it melts when you pop it in your mouth. This is easy to make and does not consume too much time. This forms a good afternoon snack and a good accompaniment for tea or coffee.
On another note, maybe I spoke a bit too soon about FoodWorld in my previous post. It was up for a day and everything seemed well but then it could not stay up long and crashed again. As of now I am not sure when it might be up again, but then I thank you readers for your patience and understanding.
- 2 cups rice flour
- 1 cup powdered Hurigadale( fried gram dal)
- 50 gms butter/3.5 Tbsp [bring it to room temperature]
- 1 tsp redchili powder ( according to taste)
- Salt to taste
- 1 tsp cummin seeds/jeera
- 1 tsp sesame seeds
- Oil for deep frying
- Take a big plate and add all the flours, add the salt, red chilli powder, sesame seeds and cumin seeds. Mix it thoroughly with hand.
- Now add the star ingredient ‘butter’ to this and mix well with your fingers until incorporated. The entire flour should be mixed giving it a crumbly flour texture.
- Note: do not add oil instead of butter as it might not have the same crispy effect.
- Check for taste and add other seasonings if required. Now add water little by little to make thick dough. (Do not add too much water, the lesser water the better).
- Keep the dough covered with damp cloth/towel and set aside.
- Add oil into a big kadai and get it ready for deep frying. Keep the murukku/chakli press ready by greasing it on the inside.
- To make sure the oil if of the correct temperature, drop a bit of dough and when you hear the sizzling sound and it turns light brown it is ready.
- Make small balls of above mixture and put it in chakkali press and press it directly over hot oil and fry.
- Note: The dough might break because of the butter, but that is ok.
- Fry in oil until golden brown. Drain it on a plate covered with paper towel/napkin. Let it cool and store it in an air tight container. Stores well for at least 2 weeks.